Flapjacks

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
about a dozen 4-inch wide panc
Level:
Easy

Ingredients
  • 1 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon freshly ground nutmeg
  • 3 tablespoons unsalted butter, plus more as needed
  • 2 large eggs, room temperature
  • 1 1/4 cups milk, at room temperature
  • 1/2 teaspoon vanilla extract
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

In another bowl, beat the eggs and then whisk in the milk and vanilla.

Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.

Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.

Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.


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    This recipe is featured in:

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